Recipe

Mango And Passionfruit Chezcak Recipe

Add Step-by-Step Photos	Zoetheunicorn / All my dishes 1 year, 2 months ago Light a fruity baked cheesecake. Made for Jeremy's birthday. Was a total hit with everyone. As with all my cheesecakes, i use yoghurt cheese for a low fat version. IF you wanna me a fatty/dont have yoghurt cheese, just substitute cream cheese. Prep:40m Cook:80m Servings:8	Zoetheunico
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Ingredients

160g plain sweet biscuits, (eg arrowroot ot milk coffee), finely crushed

1/3 cup desiccated coconut

80g butter, melted

2-3 Tbsp juice (reserved from canned mangoes.....OR just use OJ or apple..whatever you have on hand)

500g yoghurt cheese, at room temperature

300g yoghurt

1/4 cup caster sugar

3 eggs, whisked

425g can mangoes, drained (reserve the juice for the base) and purreed, (OR use one fresh mango)

2 heaped Tbsp cornflour

3 passionfruits, pulp removed

Directions

Preheat oven to 160 degrees celcius, line a 20cm spring-form cake tin.

Combine the crushed biscuits, coconut, melted butter and juice and press into the bottom and about 2/3 up the side of your cake tin. Put in the fridge for later.

Combine the yoghurt cheese and yoghurt in a big bowl. Stir with a fork till smooth. Add sugar and eggs. Stir till its all creamy like.

Whisk in the purreed mango and corn flour till well combined. Stir in 2 1/2 passionfruits. (save 1/2 for the top).

Pour mixture into the chilled base, spoon the remaining passionfruit over the top and swirl it around with a skewer, so it looks pretty.

Place tin on a baking tray and bake for 1 hour, to 1 hour 20 minutes.

When its done (centre will be *just* wobbly still) turn the ocen off and leave the cheesecake in there to cool with the door open for one hour.

Refrigerate for atleast 4 hours before serving.

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